BILL'S PERUVIAN CHICKEN AND RICE
Pollo a la brasa-inspired dish that makes an enjoyable family meal, or a great addition to any potluck dinner.
Provided by Bill Jol
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h38m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
- Transfer chicken mixture to a casserole dish.
- Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
- Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 51.2 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 2.1 g, Sodium 712.2 mg, Sugar 5.2 g
PERUVIAN GRILLED CHICKEN WITH TOMATO RICE RECIPE - (4.4/5)
Provided by tammy1365
Number Of Ingredients 28
Steps:
- Preheat grill to high heat; brush grill rack with oil. Combine soy sauce, 2 tablespoon lime juice, 1 tablespoon cumin, 1 tablespoon oil, oregano and chili powder in large bowl or large resealable plastic bag. Add chicken; marinate in refrigerator while you prepare rice and sauce. Heat 1 tablespoon oil in saucepan over medium-high heat. Add 1 cup onion; sauté 3 minutes. Stir in water and 1 tablespoon garlic; bring mixture to a boil. Add rice and salt; cover pan. Reduce heat to low; simmer rice 20 minutes. Fluff rice with a fork; stir in tomato. Soak bread crumbs in milk in a bowl. (Bread crumbs are the main thickener for the sauce, but the Parmesan and ground walnuts also do their part.). Heat 1 tablespoon oil in sauté pan. Add 1/2 cup onion and 1 tablespoon garlic to pan; sauté 3 minutes. Stir in 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and annatto; sauté 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 tablespoons lime juice, Parmesan and 1 tablespoon ground walnuts. Keep mixture warm. Remove chicken from marinade, discarding marinade. Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF. 19 Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Provided by Shelley Wiseman
Categories Chicken Lunch Lime Grill Grill/Barbecue Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Marinate chicken:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
PERUVIAN GRILLED CHICKEN WITH TOMATO RICE
This dish reflects the country's native Spanish and Japanese food traditions.It is a cross-cultural collaboration of a Brazilian rice recipe and a Peruvian chicken classic, but the fusion doesn't end there. The marinade for the chicken is a prime example - it combines Asian soy sauce and lime juice as its base, then is seasoned with New World chili powder and old world cumin and oregano.;) CusineAtHome Magazine, Issue 79, February 2010 edition.
Provided by Manami
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Preheat grill to high heat; brush grill rack with oil.
- Combine soy sauce, 2 T lime juice, 1 T cumin, 1 T oil, oregano and chili powder in large bowl or large resealable plastic bag.
- Add chicken; marinate in refrigerator while you prepare rice and sauce.
- Heat 1 T oil in saucepan over medium-high heat.
- Add 1 cup onion; sauté 3 minutes.
- Stir in water and 1 T garlic; bring mixture to a boil.
- Add rice and salt; cover pan.
- Reduce heat to low; simmer rice 20 minutes.
- Fluff rice with a fork; stir in tomato.
- Soak bread crumbs in milk in a bowl.(Bread crumbs are the main thickener for the sauce, but the Parmesan and ground walnuts also do their part.).
- Heat 1 T oil in sauté pan.
- Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
- Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 30 seconds.
- Add broth and bread crumbs; bring to a boil.
- Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
- Keep mixture warm.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF.
- Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
Nutrition Facts : Calories 542.1, Fat 20.3, SaturatedFat 3.5, Cholesterol 72.8, Sodium 1139.1, Carbohydrate 53.5, Fiber 4.3, Sugar 6.8, Protein 37.2
PERUVIAN CHICKEN WITH SPICY RICE
An all-in-one dish to tempt your tastebuds. The originaly recipe calls for frying the chicken, to give it a golden skin, but you could also try crisping it in the oven, to cut the fat.
Provided by Sackville
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken pieces with salt and pepper and shallow fry in oil until golden.
- Remove chicken.
- In the same pan, sauté garlic, onion, the chopped hot pepper and cilantro.
- Return chicken pieces to pan, add beer and continue cooking until chicken is tender.
- Remove pieces, keep them warm.
- Add rice, peas, corn and peppers.
- Pour water and cook at medium heat for 20 minutes more or until rice is done.
- Serve rice with chicken pieces and garnish with pepper strips.
Nutrition Facts : Calories 433.8, Fat 14.3, SaturatedFat 1.9, Sodium 6.2, Carbohydrate 68, Fiber 3.3, Sugar 3.3, Protein 6.9
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